(Hot) Lemon (and Poppyseed) and Honey Mini Cakes

This is definitely cold season. Everyone (myself included) seems to have some sort of cold/sore throat/ cough or is just a bit generally run down.


Everyone knows that the best (and probably only) way to truly combat a cold is a big mug of hot lemon and honey. Not only is it yummy and warm, but honey itself is also very good for soothing even the sorest of throats. There are also a whole host of other health benefits of drinking hot lemon and honey- it promotes weight loss, aids digestion and gives skin a healthy glow.


These are the cake alternative. I wish I could say that they had as many health benefits as the liquid counterpart, but, alas, the amount of butter, sugar and flour in them probably cancels out any good that the honey and lemon might do.


But they are yummy! So if you are feeling a bit under the weather- have one anyway, it will definitely perk you up. And maybe have a cup of hot lemon and honey on the side too…


Lemon Poppyseed Cakes with Honey Icing

For the cakes:

225g butter

225g caster sugar

4 eggs

225g self raising flour

1 teaspoon baking powder

6 tablespoons milk

zest and juice of 1 lemon

50g poppyseeds

Cream together the butter and sugar, then add the eggs. Sift in the flour and baking powder. Then stir in the milk, followed by the lemon juice and poppy seeds. Spoon the mixture into cupcake cases or a greased muffin tray. Bake for 20-25 minutes at 180 degrees celcius.

For the honey icing:

140g butter

280g icing sugar

about 2 teaspoons milk

about 4 teaspoons honey

Beat the butter and icing sugar together, then add the milk if needed to loosen the mixture. You don’t want it to be too runny so only add it if you think you need it! Then stir in the honey. Add more if you think it needs it, but use some caution- you don’t want a really sickly sweet icing!

I cut my cakes in half and sandwiched icing in the middle, or you could dollop it on top instead!


Candied lemon to decorate (optional):

1 unwaxed lemon

about 1 cup of sugar

about 1 cup of water

(with both the sugar and the water, you don’t need to be very precise, so just use a normal size mug for these measurements- or don’t measure at all! You just need roughly the same amount of each.)

Boil the sugar and water together until the sugar has completely dissolved. Cut the lemon into thin slices, and put in the boiling sugar and water mixture. Simmer until the lemon pith has gone translucent and the whole thing is fairly soft.

Take the lemons out of the water and cover in some dry caster sugar, then leave, ideally overnight, to cool and harden completely before using. They will keep for about a week in an airtight container.




One thought on “(Hot) Lemon (and Poppyseed) and Honey Mini Cakes

  1. Pingback: Teabag Biscuits | chocolate cake & oil paint

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s